Basting device for cooking meats, vegetables, and the like



June 27, 1939. Q 5 KITZEMAN 2,164,072

BASTING DEVICE FOR COOKING MEATS, VEGETABLES, AND THE LIKE P'atented June 27,1939 2,164,072

UNITED STATES PATENT OFFICE BASTING DEVICE FOR COOKING MEATS, VEGETABLES, AND THE. LIKE George G. Kitzcman, Chicago, 111.

Application February 25, 1937, Serial. No. 127,626

9 Claims. (01. 536) This invention relates to a device for basting trated in the accompanying drawing, and while I food materials during cooking and more particuhave shown therein a preferred embodiment I. larly to such device that when placed in a cookwish it understood that the same is susceptiblev ing vessel with the food material and heat apf modification and change without departing:

plied to the vessel, will operate within the vessel from the spirit of my invention, 5

without the necessity of lifting the lid. In the drawing:

The old method of basting meat, vegetables and Fig. 1 is a plan view of a device embodying my other food materials, by lifting the lid of the invention and showing the adjustable rack or supcooking vessel and transferring the hot juices port applied to my basting device and adjusted to and liquids from the bottom of the vessel to the position for an oblong vessel.

top of and over the food with a spoon or the like, Fig. 2 is a side elevation of the structure shown is not only an awkward and sometimes painful in Fig. 1. operation, but is laborious and inefficient because. Fig. 3 is a vertical transverse section taken on of the frequent necessity of lifting the hot lid the line 33 of Fig. l.

which, each time it is lifted, results in the loss of Fig. 4 is a plan'view of the underside of the 15 considerable heat that should be retained within base plate or body portion of my basting device. the vessel. Fig. 5 is a section on the line 5--5 of Fig, 4.

k My present invention eliminates the necessity of Fig. 6 is a section on the line 6-6 of Fig. 4. lifting the lid and the above mentioned disad- Referring more in detail to the drawing, my

30 vantages, and enables the basting of the food in improved basting device comprises a base plate the vessel to be continuously carried out with or body portion l, preferably but not necessarily much greater efliciency and in a manner that of circular outline, and formed of two symmetrical produces a more delicious product of far superior side portions 2 and 3. The various portions of quality, appearance and value. the lower edge 4 of the marginal flange 5 lie in Among the objects of my invention is to prothe same plane so that said lower edge through- 25 vide improved means for basting food during out its circumference (except for the drain cooking whereby when the cooking operation is notches hereinafter referred to) will lie in close under way the basting will be continuously and contact with the bottom of the vessel within effectively carried out without further eifort or which my device is used, regardless of whether attention on the part of the cook. said bottom is flat or concaved. As seen in Fig. 3, 30

A further object is to provide a duplex basting the two symmetrical side portions 2 and 3 incline device having two basting tubes that may be poupwardly and outwardly from adjacent the center sitioned one on each side of the food being cooked. line to form wedge-shaped liquid spaces l l and A still further object is to provide a basting del 2 therebeneath, so shaped as to promote the vice having adjustable basting tubes whereby to guidance of bubbles formed in said liquid spaces 35 vary the direction of delivery of the spray of juices to the openings 6 and 1 formed in the upstanding and liquids and to accommodate various sizes and bosses 8 and 9 at the central marginal portions shapes of vessels. ofsaid side portions 2 and 3. I Another object is to provide a universal bast- The under e of the ridge jun ure ill of to lug device as an accessory that may be used in the two inclined side portions 2 and 3 is spaced substantially all vessels suitable for cooking meats, a slight distance. above the plane of the lower vegetables and the like, without the necessity of edges i so that when the device is used in a vespurchasing a specially constructed vessel for the sol having, a fiat bottom there will be at least device. a slight communication between the two inclined 1.5 A further object is the provision of an adjustaliquid spaces II and I2 on the opposite sides of ble rack or support for'the food for use in either the center line of said juncture to facilitate a round or oblong vessels. more or less equal distribution of liquid in the A still further object is the provision of a basttwo spaces. To enable the basting juices or liqing device of greater adaptability, efficiency, econuid in the bottom of the pan to find access to 0 omy and better operation. the spaces II and I2 underneath the base or body Other objects, advantages and capabilities are portion I of my device, the bottom edge 4is proinherent in the device and will later more fully vided with two or more notches I3 which are appear. preferably positioned ninety degrees from the My invention further resides in the combinaopenings 6 and l or, in other words, midway be- 5 tion, construction and arrangement of parts illustween said latter openings. As will be seen from substantially level when supporting food.

Fig. 3, the openings 6 and 'l are positioned to communicate directly with the highest portions of the inclined liquid spaces II and I2 so as to facilitate the passage of bubbles formed in said spaces to said openings.

To further facilitate the passage of bubbles in said liquid spaces H and I2 to openings 6 and l', tapering grooves l4 and I5 are formed in the under faces of the symmetrical side portions 2 and 3, and leading from near the center of the base plate I to the openings 6 and 1, as shown in Fig. 4, these grooves preferably increasing in width and depth as they approach the openings 6 and i. It will thus be seen that any bubbles formed in the liquid in the liquid spaces II and I2 as the liquid therein nears the boiling point will be guided or find their way to the openings 6 and l, and thence upwardly into the basting tubes [6 and l! hereinafter more fully explained.

The basting tubes l6 and I! are provided at their lower ends with bent tubes l8 and [9 respectively, which latter tubes at their lower ends rotatably but snugly fit into the slightly tapered openings 5 and l in bosses 8 and 9, and at their upper outwardly extending ends telescopically receive the lower ends of tubes l6 and [1 so that these telescoping joints will permit rotation and longitudinal sliding between the parts to permit a wide range of adjustability of the basting tubes. At their upper end each of the basting tubes l6 and H may or may not, as desired, carry nozzle portions and 2|, which are rotatably and longitudinally slidably mounted on tubes l6 and H, respectively, to permit of further adjustability. From. the above it will be readily apparent that the basting tubes may be swung around and adjusted in or out so as to give a wide variety of adjustment and adapt my basting device to various sized vessels as well as to various quantities of food material being cooked.

Upon the upper central portion of the base plate l extends a hub 22, which is formed with a threaded opening to receive the threaded wing screw 23 which is provided with the thin fiat head 24, which when turned in one direction will permit to be passed thereover the slots 25 and 25 of adjustable plates 21 and 28, and when turned through ninety degrees will lie crosswise of said slots, and by the proper amount of rotation and proper positioning will clamp plates 21 and 28 to hub 22, with said plates in either extended or retracted position as desired, to fit either a round or oblong vessel. As shown in Fig. 1, plates 27 and 28 may, if desired, be provided with openings 29 to permit the juices and liquids of the food being cooked to pass therethrough. Slots 30 are formed in plates 21 and 28 in such position that when said plates are retracted for use in a circular vessel these slots will pass over the basting tubes is and I! to permit the rack or supporting plates 27 and 28 to be brought to circular contour or extended as desired. Plates 2! and 28 are at their outer ends provided with depending legs 3| to hold the rack y device is shown as applied for use in an oblong vessel 32 (shown in dotted lines) in Fig. 1, and to a vessel 33 that might be either round or oblong in Fig. 3. As seen in Fig. 3, the supporting rack (plates 21 and 28) may be supported at its center upon hub 22 and at its central side edges upon the metal of the base plate adjacent the bosses 8 and 9.

In the operation of my improved basting device a little water or other liquid is put into the bottom of the vessel and the base plate, with its upstanding basting tubes, placed in the center of the bottom of the vessel. The basting tubes are then swung to adjusted position to accommodate the size of vessel, the quantity of food material to be cooked and to be most advantageously positioned for the basting operation. The rack plates 21 and 28 may be used or not as desired. The meat, vegetables or the like, is then placed either on the top of the base plate or on the rack plates if the latter are used, and the fire beneath the bottom of the vessel is lighted and the vessel positioned preferably so that the basting device will be directly above the fire. When the liquid in the liquid spaces underneath the base plate nears the boiling point, bubbles or expanded molecules of liquid will begin to form and move toward the outlet openings 6 and 1 due to the inclination of the top wall of said liquid spaces and also due to the grooves l4 and i5 therein. When the pressure in these bubbles or expanded molecules of liquid becomes sufliciently increased by the heat the bubbles or expanded molecules of liquid will move upwardly through the basting tubes carrying the liquid with them and force such hot liquid out through the open upper end of these tubes, or out through the nozzles 20 and 2|, if such nozzles are used, and onto the food material being cooked to baste the same.

After the cooking has continued for awhile, the

juices or gravy from the food will take the place of the water or other liquid initially placed in the bottom of the vessel, which juices will then form the basting medium; or, if desired, special basting liquids, such as melted butter, or other 3 suitable liquids, may be used.

The basting liquid emerging from the upper ends of the basting tubes may be ejected or sprayed directly onto the meat, vegetables, or other food material being cooked, or, if desired, it may be caused to strike the under surface of the lid and drip down onto the food material in the vessel. Such variety of operation will, of course, be easily efiected by using different shapes of nozzles, leaving the nozzles oiT, forming any desired bends or contour in the tubes, and other other manipulations obviously comprehended within the spirit of the invention disclosed.

The base plate of my device is a relatively fiat,

preferably duplex, inverted bowl forming a dihedral container, with a relatively large area as compared to its depth where it rests upon the bottom of the vessel over the usual diameter of the heat generating element, thus subjecting a widely spread out but relatively small quantity of liquid to quick temperature rise owing to the ratio of area to quantity, unit heat per unit time, and by the arrangement of the inlet notches l3 nearest the bottom of the inclines and farthest from the outlet tubes.

The contour and design of this base plate I (Figs. 14) is such as will best effectuate the spurting or spraying of liquids from a shallow pool of the basting liquid, gravy or the like. This is important also as regards the diluent for the juices or gravy, which would otherwise be excessive in amount in a large vessel wherein it might otherwise be necessary to cover the entire bottom of the vessel to a depth up to the top of the liquid spaces of the device.

The scientific principle underlying the ejectment of the hot liquid from the top or open end of the basting tubes or nozzles is much the same as that present in a cofiee percolator or similar device, and hence need not be explained in detail further than as set forth earlier herein.

It is thus seen that my device may be used as an accessory to a large variety of sizes and shapes of cooking vessels without the necessity of having to provide a special vessel for each device, and possesses a wide range of adjustability. Due to its special construction it will operate more quickly and efficiently, with less quantity of liquid, without a special well or sump being formed in the bottom of the cooking vessel, with less heat and more positive action. It is economical to manufacture, will baste vegetables as well as meats or the like better than was possible prior to my invention, and will greatly lessen the shrinkage as well as improve the flavor of the food material being cooked.

Having now described one embodiment of my invention, I claim:

1. A basting device for food materials, comprising a base plate having a depending marginal flange and a top portion, said top portion being inclined upwardly and outwardly both Ways from near the middle, said top portion having an opening therethrough at each of its diametrically pposite highest portions, and an upwardly extending basting tube in each of said openings, each of said basting tubes being angularly bent so as to be swingably adjustable into various positions.

2. A basting device for food materials, comprising a base portion having a shallow depression in its underneath face, said depression increasing in depth from near the middle of the base portion to the margin, an opening communicating with the deepest portion of said depression near said margin, a tube section rotatably seated in said opening, and a second tube section telescopically and rotatably mounted on the first tube section and adjustable in an axial direction with relation thereto, the above construction being limited to one-half of said base portion, the other half of said base portion being similarly constructed.

3. A basting device for food materials; comprising a base portion having a shallow depression in its underneath face, said depression increasing in depth from near the middle of the base portion to the margin, an opening communicating with the deepest portion of said depression near said margin, a tube section rotatably seated in said opening, and a second tube section telescopically and rotatably mounted on the first tube section and adjustable in an axial direction with relation thereto, the above construction being limited to one-half of said base portion, the other half of said base portion being similarly constructed, the two oppositely positioned depressions being connected at the middle of the base portion by a shallow opening extending a substantial distance across the underneath face of the base portion.

4. A basting device for food materials, comprising a shallow base portion adapted to be seated on the bottom of an ordinary cooking vessel, said base portion having formed in its under side a pair of symmetrically arranged shallow depressions, each of which gradually increase in depth from near the middle of the base portion outwardly toward the marginal edge, said depressions being of large area and small depth, means to permit the flow of liquid from the exterior of said depressions to the interior thereof, and basting tubes connected with said depressions at their portions of greatest depth.

5. A basting device for food materials, comprising a shallow base portion adapted to be seated on the bottom of an ordinary cooking vessel, said base portion having formed in its under side a pair of symmetrically arranged shallow depressions, each of which gradually increase in depth from near the middle of the base portion outwardly toward the marginal edge, said depressions being of large area and small depth, means to permit the flow of liquid from the exterior of said depressions to the interior thereof, and basting tubes connected with said depressions at their portions of greatest depth, said basting tubes being formed of sections adjustable with relation to each other and said base portion.

6. A basting device for food materials, comprising a shallow base portion adapted to be seated on the bottom of an ordinary cooking vessel, said base portion having formed in its under side a pair of symmetrically arranged shallow depressions, each of which gradually increase in depth from near the middle of the base portion out- Wardly toward the marginal edge, the top of said depressions forming a dihedral angle, said depressions being of large area relatively to the depth, and means for conducting hot liquid from said depressions and spurting it over the food for basting purposes.

'7. A basting device for food materials, comprising a duplex base portion having formed in its underneath face a pair of symmetrically arranged shallow depressions of large area relatively to their depth, a basting tube connected with each of said depressions, an extensible and retractible supporting rack on top of said base portion, and means to secure said rack to said base portion in either extended or retracted position whereby to be usable in vessels 'of different shapes and din1ens1ons.

8. A basting device for food materials, comprising a base plate having a depending marginal flange and a top portion, each of the two sides of said top portion being inclined outwardly and upwardly to form a pair of oppositely inclined hollow spaces beneath said top portion, and an opening in the highest portion of each of said inclined spaces adjacent the outer marginal edge of the plate, and a radial groove in the under face of each of the two sides of said top portion leading from near the center to one of said openings.

9. A basting device for food materials, comprising a shallow base portion adapted to be seated on the bottom of an ordinary cooking vessel, said base portion having formed in its under side a pair of symmetrically arranged shallow depressions, each of which gradually increases in depth from near the middle of the base portion outwardly toward the marginal edge, said depressions being of large area and small depth, means to permit the flow of liquid from the exterior of said depressions to the interior thereof, and basting tubes connected with said depressions at their portions of greatest depth, each of said tubes being angularly bent adjacent its lower end so that it is swingable into various positions to accommodate vessels of various sizes and give a variable range of distribution of the basting liquid.

4 GEORGE G. KITZEMAN. 

